Just read this really delightful piece in the NY Times about recipe deal-breakers (those techniques, ingredients or words that will cause you to put a recipe down and move on): http://www.nytimes.com/2008/06/04/dining/04recipes.html?ref=dining
I'm sure we all have them! Personally, I won't use fondant. And it's not a deal breaker, but it takes a lot to get me to roll up a cake jelly-roll style.
So, friends, what are your recipe deal-breakers?